Apricot Frangipane Tart

How to make this apricot tart

• Sweet shortcrust pastry: our pie crust recipe is wonderfully easy to make and can be made well in advance.
• Frangipane: or almond cream, is a mixture of almonds, butter, sugar, and egg that comes together in 15 minutes. When used as a filling, it puffs as it bakes and holds the fruit together. Scrumptious.
• Fruit: apricots and raspberries because they are sweet but with enough acid to balance the sweetness. I use fresh apricots and frozen raspberries simply because I already had them. But use fresh berries if you have them!

The pie crust is blind-baked (pre-baked) and then filled with a layer of frangipane.

On top come the apricot slices, and the space in between is filled with as many raspberries as necessary (image above).

• Apricots: I bake them with some sugar and butter before assembling the tart (image below). You can skip it, but I find that if the apricots are too firm or lack flavor, this extra step works wonderfully. It takes no time, and you can have them baked a few hours ahead. But you can add raw, sliced apricots directly to the tart too. Your call.

Assembly

This recipe has fruit sandwiched between two layers of frangipane (almond cream).

Don't be tempted to make thick layers, as they will overpower the flavor and acidity of the fruit.

Thin layers work best (image below).

Frangipane

Frangipane, also known as almond cream (image below), is a necessary component of this recipe.

It comes together in 15 minutes and uses mostly pantry staples.

Find the super detailed and step-by-step photos in the post for frangipane.

Sweet shortcrust pastry

The homemade crust used in this recipe is my favorite one. I've been making it for years, and it always delivers.

It has variations, and there are a huge amount of recipes out there. Find my version in the post for Sweet Shortcrust Pastry, full of step-by-step images and detailed instructions.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Fruit: you can use fresh or canned apricots if you find good ones. Raspberries can be fresh or frozen. And don't discard using other stone fruit such as peaches, nectarines, plums, or cherries.
• Sweet shortcrust pastry: I use my favorite French recipe that always works. Feel free to use another sweet pie crust or an all-butter store-bought one.
• Frangipane: this is the traditional way to go, but I have made an amazing walnut cream version. So innovate with another nut if you're in the mood.
• Make-ahead: the dough can be made ahead, frozen, or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan lined with sweet pie crust in the freezer. It saves so much time when I want to bake! The almond cream can be made ahead, keeps well for a week in the fridge, and can be frozen too.
• Storing: this tart is best eaten the day it's made but holds well for two days. You can leave it at room temperature for a day, then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.